About Us

tony & carolyn scott - owners & operators

Tony and Carolyn Scott have lived and been very active in the Redmond community for 17 years. They met years ago while working at the Painted Table in Seattle and it was during this time that they first gained a deep understanding of hospitality. In 2015, they decided to pursue a long-held dream of creating a neighborhood spot with exceptional food and cocktails, plus a friendly staff.

The restaurant is named Woodblock because of Tony and Carolyn’s love of woodblock art. Woodblock printing involves layers of color, much like the layers of flavor in food and cocktails that create a memorable meal. 

savuthy dy - executive chef

Born in Cambodia, and raised in Washington State, Savuthy Dy began his culinary experience at a young age with an inherent background in the complexities of food. After completing courses at the California Culinary Academy in San Francisco at the age of 23, T was accepted as an intern at The Herbfarm Restaurant in Woodinville, Washington.

T went on to become the Sous Chef for Michael Young, a Michael Mina prodigy.  From there, T accepted a position working close at hand with Chef Lisa Nakamura, formerly of the French Laundry.

T was then offered an Executive Sous Chef position in Asti, Italy, working at the fine dining restaurant, Piola Y Crota. After returning state side, T added Seattle restaurants Urbane, The Book Bindery and Ethan Stowell’s Rione XIII to his resume. 

Always the adventurer, T headed to San Francisco where he utilized all of his knowledge and experience at the challenging position of culinary director of Tacolicious.  

When he has free time, he enjoys traveling, to Cambodia and Thailand especially, and looks forward to returning to Europe, with the intention of exploring all things food.

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Bryce Sweeney- Bar Manager

Bryce Sweeney first ventured into the world of hospitality in 2003, when he joined the team at Lakanuki in Mammoth Lakes, California as the general manager. He went on to work as a bartender for a private yacht in the Caribbean, then at multiple restaurants and hotels in Seattle. In 2010, he received a degree in commercial diving and hyperbaric medicine from the Diver’s Institute of Technology in Seattle before moving to San Diego. In 2013, he made his way to Vail, Colorado, where he worked as a bartender at Yama Sushi and as a bar manager at Elway’s Steak house.

Sweeney brings welcoming customer service and a deep knowledge of spirits to the bar at Woodblock. He loves experimenting with unique seasonal ingredients and pairing them with classic drinks and spirits. When he’s not behind the bar, he can be found surfing, snowboarding, or rock climbing.